МН

Shudlen

noun

an animal three years old

At that age the meat is still tender, and its flavour has fully developed. That is where our name comes from.

Age names for cattle

  1. tugal 1 yr
  2. byaruu 2 yrs
  3. shudlen 3 yrs
  4. khyazaalan 4 yrs
  5. soyolon 5 yrs
A herd of cattle on pasture, seen from above

Our aim

To bring the taste of Mongolian beef to the world.

Our story

  1. 2021

    We set up our farm on 8 hectares in Bayanzurkh district and began with 100 head of cattle.

  2. 2022

    We were the first in Mongolia to sell beef sorted and packed by the box, and began supplying steaks to restaurants.

  3. 2024

    We built a complete meat-processing plant on the farm and brought it into operation.

  4. 2025

    Guided by what our customers need, we launched the S and M boxes.

Assurance

  • Halal

    Slaughtered by the halal method at our own plant.

  • MNS 2456:2009

    Cattle are selected to the Mongolian national standard.

  • Lab tested

    Every lot is lab-tested for antibiotic residue.

  • −18°C, 6 months

    Flash-frozen at −18°C, it keeps for up to 6 months in a commercial freezer.

How we prepare it

  1. 01 / 06 3years

    Pasture

    Our cattle graze freely on natural Mongolian pasture for three years.

  2. 02 / 06 90days

    Health conditioning

    Before slaughter, the cattle are kept apart for 90 days of health conditioning.

  3. 03 / 06 2024onward

    Our own plant

    Slaughtered and prepared at our own meat plant on the farm.

  4. 04 / 06 48hours

    Chilling

    After slaughter, each carcass is chilled for 48 hours so the meat can set.

  5. 05 / 06 10days

    Ageing

    Ribeye and T-bone steaks are wet-aged in vacuum packs for 10 days.

  6. 06 / 06 500g

    Packing

    Meat for the family boxes is divided into 500 g vacuum packs.

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